Why do carrots pair well with cumin, caraway, and coriander? Because they belong to the Apiaceae plant family that also includes parsnips, fennel, celery, parsley, and dill. This recipe uses beer as the braising liquid to soften and further sweeten carrots and adds flavor with the addition of caraway and coriander seeds.
Ingredients
- 1 pound carrots, halved lengthwise
- 4 tablespoons butter
- 1 teaspoon coriander seeds
- ½ teaspoon caraway seeds
- Sprigs of fresh thyme
- Kosher or sea salt, optional
- 3 tablespoons packed brown sugar
- 12 ounces lager or pilsner beer
Preparation
Melt butter over medium-high heat in a skillet large enough to hold the carrot lengths. Add coriander and caraway seeds and stir to coat seeds, cooking for 1 minute. Add carrot halves and stir to coat with butter. Add a pinch of salt if desired and stir in the brown sugar. Reduce heat to medium and cook until the brown sugar has melted. Pour in the beer and simmer until the carrots are just tender, 15 to 20 minutes depending on the thickness. Add a few sprigs of fresh thyme midway through cooking. You can also cover the pan if you want the carrots to cook a bit more quickly. Serve immediately
